Rafael Castiello

Director Of Research & Development at Impactful Health R&D

Rafael Castiello has extensive work experience in research and development. From November 2020 to present, they worked as the Director of Research & Development at Impactful Health R&D. Prior to that, from June 2019 to October 2020, they were a Research Development Consultant at the same company.

Rafael also worked as a Research Development Consultant at Eli Health from October 2019 to October 2020.

In 2019, Rafael worked as a Postdoctoral Researcher at McGill University, where they focused on advancing research on biosensors for biomedical applications and developing a 3D cell culture model for Diabetes.

Prior to that, they worked as a Lecturer of Nanobiomaterials at McGill University from September to December 2016.

Their earlier work experience includes being a Catering Manager at Entertainment Center Arena Monterrey in 2013 and being a Lecturer of Nanobiomaterials at Universidad Autónoma de Baja California from August 2012 to January 2013.

Rafael began their career as a Project Engineer at Promotora la Loma S.A. de C.V. from October 2009 to September 2010.

Finally, they worked as a Research Assistant at Universidad de Guadalajara from July to December 2006.

Rafael Castiello received their Bachelor's degree in Chemical Engineering from the Universidad de Guadalajara, which they pursued from 2003 to 2009. Rafael then went on to obtain a Master's degree in Materials Science and Engineering from the Universidad Nacional Autónoma de México, where they studied from 2011 to 2013. Continuing their educational journey, Rafael pursued a Doctor of Philosophy (PhD) in Biomedical/Medical Engineering from McGill University, completing this degree between 2013 and 2019.

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Halifax, Canada

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Impactful Health R&D

Impactful Health R&D is a developer of compostable active packaging materials designed to prolong the shelf life of fresh foods, starting with fresh fish as an entry market. The company's active packaging materials are made of naturally-derived resources and helps in preserving the texture of a fish by maintaining its water content andtargeting bacteria, enabling fish processing companies to reduce wastage of fish.


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